"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Honeyed Spare Ribs, by Verla Coulson, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. baby back ribs, cut in 1/2 1 tbsp. garlic salt 1 tsp. black pepper 1/2 c. honey 1/4 c. low-sodium soy sauce 1/4 c. chili garlic sauce 1 c. Catalina dressing 1 tsp. ground ginger
Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray. Season ribs with garlic salt and pepper. Broil for 5 to 6 minutes, turn and broil for an additional 5 to 6 minutes. Place browned ribs in slow cooker. In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure they are all coated. Cover and cook on high setting for 3 to 4 hours or Low for 8 hours. With tongs, remove ribs from slow cooker and let cool slightly before cutting into individual rib pieces. Skim grease from sauce. Serve ribs with sauce on the side. Note - Chili garlic sauce can be found in the oriental section.
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